Brussels Sprout with Lemon & Pancetta

• Gluten free

• Meat

  • 4 oz Pancetta

• Produce

  • 2 1/2 lbs Brussels sprout
  • 2 Garlic cloves
  • 2 cups Mushrooms
  • 1 Red onion, thin

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese

Found on simplystacie.net

Directions

• Trim stems and remove any wilted leaves on Brussels sprout. Cut in half lengthwise. In a large pot, bring salted water to a boil. Add in Brussels sprout and cook for 8 minutes. Drain and set aside. In a skillet, heat oil over medium high heat. Add in pancetta and cook until crisp. Add mushrooms, onions and garlic to skillet and cook for 5 minutes. Add Brussels sprout, salt & pepper to skillet. Cook and stir for 6 minutes. Remove from heat and add lemon juice. Stir to coat. Sprinkle with cheese and serve.